JPH10108630A - Lustering coating agent for food having good workability at the time of coating - Google Patents
Lustering coating agent for food having good workability at the time of coatingInfo
- Publication number
- JPH10108630A JPH10108630A JP8282977A JP28297796A JPH10108630A JP H10108630 A JPH10108630 A JP H10108630A JP 8282977 A JP8282977 A JP 8282977A JP 28297796 A JP28297796 A JP 28297796A JP H10108630 A JPH10108630 A JP H10108630A
- Authority
- JP
- Japan
- Prior art keywords
- coating agent
- coating
- fatty acid
- food
- zein
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/343—Products for covering, coating, finishing, decorating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/11—Coating with compositions containing a majority of oils, fats, mono/diglycerides, fatty acids, mineral oils, waxes or paraffins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/06—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/08—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing cocoa fat if specifically mentioned or containing products of cocoa fat or containing other fats, e.g. fatty acid, fatty alcohol, their esters, lecithin, paraffins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/10—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing amino-acids, proteins, e.g. gelatine, peptides, polypeptides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/14—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts, essential oils
Landscapes
- Chemical & Material Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- General Preparation And Processing Of Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Confectionery (AREA)
Abstract
Description
【0001】[0001]
【発明の属する技術分野】本発明は、食品の艶出しコー
ティング剤に関する。さらに詳しくは、本発明は、コー
ティング中の粒子同士の結着を抑制し、かつ柔軟で光沢
のある被膜を形成する、すなわち作業性の良い食品用艶
出しコーティング剤に関するものである。The present invention relates to a glazing coating agent for food. More specifically, the present invention relates to a glazing coating agent for food, which suppresses binding between particles in a coating and forms a soft and glossy film, that is, has good workability.
【0002】[0002]
【従来の技術】ツェインはトウモロコシ蛋白質の主要成
分であり、水に不溶で含水アルコール可溶という特異な
性質を有する。この性質を利用し、ツェインを溶解させ
たアルコール溶液を噴霧、塗布、浸漬等の手段で被処理
物の表面にコーティングすることによって、耐水性、耐
酸性、耐熱性、電気絶縁性等に優れた被膜を形成するこ
とが知られている。また、セラックはラックカイガラム
シが分泌する樹脂状物質を精製したものであり、水に不
溶でアルコールに可溶という性質を有することから、ツ
ェインと同様に被膜剤として利用されている。BACKGROUND OF THE INVENTION Zein is a major component of corn protein and has a unique property of being insoluble in water and soluble in aqueous alcohol. Utilizing this property, it is excellent in water resistance, acid resistance, heat resistance, electric insulation, etc. by coating the surface of the object to be treated by means of spraying, applying, dipping etc. with an alcohol solution in which zein is dissolved. It is known to form a coating. In addition, shellac is obtained by purifying a resinous substance secreted by raccoon scales and has a property of being insoluble in water and soluble in alcohol, and thus is used as a coating agent like zein.
【0003】食品のコーティングでは、被処理物の処理
によっては乾燥時に温風を使用できないものもある。こ
のような場合、被膜剤の溶媒としてアルコールを用いる
ツェインおよびセラックは、乾燥性が良いことからも、
水溶液として用いる他の被膜剤より優れている。しかし
ながらツェインおよびセラックはその付着性の強さか
ら、被処理物の種類によっては、コーティング操作中に
被処理物同士が相互に決着して作業性が悪くなってしま
うことがある。In some food coatings, hot air cannot be used during drying depending on the treatment of the object. In such a case, zein and shellac using alcohol as a solvent for the coating agent have good drying properties.
Better than other coating agents used as aqueous solutions. However, due to the strength of the adhesion of zein and shellac, depending on the type of the workpiece, the workpieces may be mutually settled during the coating operation, resulting in poor workability.
【0004】食品、例えば菓子類の艶出しコーティング
には現在主にセラックが用いられており、その内、チョ
コレートのコーティングは以下のように行われる。回転
式のパンを有するコーティング装置にチョコレートを仕
込み、セラック溶液を手掛けで全量添加し、良く混合し
て全体にコーティング液をなじませ、パンを回転させて
送風乾燥させる。またはチョコレートを仕込んだ後、セ
ラック溶液をスプレーしながらパンを回転させて送風乾
燥させる。上記のチョコレートコーティング操作におい
て、セラックの付着性の強さのために、チョコレート粒
子同士が相互に結着してしまう。結着して生じた塊を手
でほぐすために操作を中断する必要があり、このためコ
ーティングの作業性は現在、悪いものとなっている。[0004] Shellac is currently mainly used for the glossy coating of foods, for example, confectionery, and the coating of chocolate is performed as follows. The chocolate is charged into a coating apparatus having a rotating pan, the shellac solution is manually added in its entirety, mixed well, and the coating liquid is mixed thoroughly, and the pan is rotated to blow dry. Alternatively, after charging the chocolate, the pan is rotated while being sprayed with a shellac solution, followed by air-drying. In the chocolate coating operation described above, the chocolate particles bind to each other due to the strong adhesion of shellac. The operation must be interrupted in order to loosen the clumps formed by hand, which makes the workability of the coating poor at present.
【0005】一般に、コーティング操作中の粒子同士の
結着防止には以下の無機物質および有機酸金属塩が用い
られることが多く、まれにその他に示したものも使われ
ている。 無機物質:タルク、含水二酸化珪素、軽質無水珪酸、合
成珪酸アルミニウム、カオリン、ベントナイト、酸化チ
タン、酸化アルミニウム、酸化マグネシウム、燐酸カル
シウム、炭酸カルシウム等 有機酸金属塩:ステアリン酸カルシウム、ステアリン酸
マグネシウム等の有機酸アルカリ土類金属塩 その他:ヒマシ油脂肪酸、リシノール酸In general, the following inorganic substances and metal salts of organic acids are often used to prevent the particles from binding during the coating operation, and rarely the other substances are also used. Inorganic substances: talc, hydrous silicon dioxide, light anhydrous silicic acid, synthetic aluminum silicate, kaolin, bentonite, titanium oxide, aluminum oxide, magnesium oxide, calcium phosphate, calcium carbonate, etc. Organic acid metal salts: organic such as calcium stearate, magnesium stearate, etc. Acid alkaline earth metal salts and others: castor oil fatty acid, ricinoleic acid
【0006】付着防止に関し、特公昭47−6435号
では、ヒドロキシプロピルセルロースとセラックを用い
たコーティングにおいて、付着防止剤としてタルク、酸
化チタン、酸化ケイ素、軟質炭酸カルシウム、第2リン
酸カルシウム等の無機物質の併用を奨めている。特開昭
59−82311号では、メタクリル酸−メタクリル酸
メチル共重合体での薬剤の腸溶性コーティングにおい
て、粒子間付着防止の日的でセラックおよびタルクを併
用している。特開昭63−167747号および特開昭
63−169938号では、セラックを用いた甘味料粒
子のコーティングにおいて工程中の甘味料粒子の凝集化
を防止するために、分散助剤としてタルク・二酸化チタ
ン・酸化アルミニウム・酸化マグネシウム・リン酸カル
シウム・炭酸カルシウム等を使用している。さらに特開
昭61−141862号では、ツェインを用いたビタミ
ンC顆粒のコーティングにおいて、造膜補強・溶出調節
に加えて付着防止のために粉末状多糖類を配合してい
る。しかしこれらのコーティングの目的は防湿性、持効
性、腸溶性等であり、このような無機物質、有機酸金属
塩および粉末状多糖類をコーティング剤に配合した場
合、艶出し、すなわち被膜自体の光沢については低減し
てしまう。[0006] Regarding the adhesion prevention, Japanese Patent Publication No. 47-6435 discloses that in a coating using hydroxypropyl cellulose and shellac, an inorganic substance such as talc, titanium oxide, silicon oxide, soft calcium carbonate and dibasic calcium phosphate is used as an antiadhesion agent. Combination is recommended. In JP-A-59-82311, shellac and talc are used together in enteric coating of a drug with a methacrylic acid-methyl methacrylate copolymer to prevent interparticle adhesion. JP-A-63-167747 and JP-A-63-169938 disclose that talc / titanium dioxide is used as a dispersing aid in coating sweetener particles with shellac in order to prevent agglomeration of the sweetener particles during the process.・ Uses aluminum oxide, magnesium oxide, calcium phosphate, calcium carbonate, etc. Further, in Japanese Patent Application Laid-Open No. 61-141882, in coating of vitamin C granules using zein, a powdery polysaccharide is blended to prevent adhesion in addition to reinforcing film formation and controlling elution. However, the purpose of these coatings is moisture-proof, long-lasting, enteric, etc., and when such inorganic substances, organic acid metal salts and powdered polysaccharides are incorporated into the coating agent, polishing, i.e. The gloss is reduced.
【0007】また、特開昭50−129725号では腸
溶性製剤の製造法として、「セラック被膜に強い腸溶性
を賦与し、コーティング中の粒子の相互結着がなく円滑
に作業を進行させ、被膜の経日変化を防止する」という
目的で、ヒマシ油脂肪酸またはリシノール酸(セラック
重量に対して5〜30w/w%)および抗酸化剤を添加
している。しかしながら、ヒマシ油(ヒマの種子から採
取する油脂)はその脂肪酸組成が特徴的(リシノール酸
85%以上)であり、食すると下痢をおこすことから食
用には不向きである。Japanese Patent Application Laid-Open No. 50-129725 discloses a method for producing an enteric preparation, which is described as "a method of imparting strong enteric properties to a shellac coating, allowing the particles in the coating to proceed smoothly without mutual bonding. For the purpose of "preventing the aging of the oil", castor oil fatty acid or ricinoleic acid (5 to 30 w / w% based on the weight of shellac) and an antioxidant are added. However, castor oil (oil and fat collected from castor seeds) has a characteristic fatty acid composition (85% or more of ricinoleic acid), and is not suitable for food because it causes diarrhea when eaten.
【0008】ツェインおよびセラックを用いたコーティ
ングにおいて前記の他に脂質類を併用した特許は多数見
られるが、それらは大別して2種類の目的で使用してい
る。一つは被膜の柔軟性や耐水性・強度を高めるため
で、これについては一般的な手法となっている。もう一
つはコーティング後の粒子同士の結着防止である。本出
願人も特開平4−79846号において、被膜形成用素
材としてツェイン溶液に、炭素数12以上でかつ融点が
65℃以下である脂肪酸(オレイン酸、ミリスチン酸、
ラウリン酸、食用植物油起源の混合脂肪酸)を単独で、
または脂肪酸と可塑剤(グリセリン、プロピレングリコ
ール、ソルビタン脂肪酸エステル、セラック、炭素数8
〜10の中鎖脂肪酸のトリグリセリド、流動パラフィ
ン、酢酸モノグリセリド)を併用して添加することによ
って、食品のコーティング剤としている。しかし、特開
平4−79846号では、被膜の透明度、耐水性、伸展
性を高めることを目的としており、被膜の光沢およびコ
ーティング操作中の粒子同士の結着防止を目的とするも
のではなく、その場合とはツェインの使用濃度範囲、脂
肪酸添加量、可塑剤単独での添加、可塑剤の種類におい
て異なってくることは明らかである。さらに特開平4−
79846号にセラックの使用は示されているが、被膜
剤としてセラックを主体として用いるものではなく、被
膜の性質を変えるために用いているものである。[0008] In addition to the above patents, there are many patents in which a lipid is used in combination with a coating using zein and shellac, but they are roughly used for two purposes. One is to increase the flexibility, water resistance and strength of the coating, and this is a general method. The other is to prevent binding between particles after coating. The present applicant also discloses in Japanese Patent Application Laid-Open No. 4-79846 that a fatty acid having 12 or more carbon atoms and a melting point of 65 ° C. or less (oleic acid, myristic acid,
Lauric acid, mixed fatty acids derived from edible vegetable oils) alone,
Or a fatty acid and a plasticizer (glycerin, propylene glycol, sorbitan fatty acid ester, shellac, carbon number 8)
10 to 10), which are used in combination as a food coating agent by adding together triglycerides of medium-chain fatty acids, liquid paraffin, and monoglyceride acetate). However, JP-A-4-79846 aims to enhance the transparency, water resistance and extensibility of the coating, and does not aim at the gloss of the coating and the prevention of binding of particles during the coating operation. It is clear that the case differs from the case in the use concentration range of the zein, the amount of the fatty acid added, the addition of the plasticizer alone, and the type of the plasticizer. Further, JP-A-4-
No. 79846 discloses the use of shellac, but does not mainly use shellac as a coating agent, but uses it to change the properties of the coating.
【0009】特開平8−34727号では、軟カプセル
同士の付着防止のために前記の無機物質または有機酸金
属塩を使用しており、さらに固形脂肪酸や脂肪酸エステ
ル等の滑沢剤の併用を推奨している。しかしこれは滑沢
剤をコーティング液に配合するのではなく、コーティン
グ後に物理的に吸着させるものである。また特開平7−
10746号では、薬品のコーティングにおいて服用時
の喉や食道への付着を防止するために、溌水性物質とし
てセラックや脂肪酸・脂肪酸エステル等を用いている。
しかし、これらはコーティング後の粒子同士の付着防止
や、服用時の付着防止を目的としたもので、コーティン
グ操作中の粒子同士の結着を防止して作業性を改善しよ
うというものではない。In JP-A-8-34727, the above-mentioned inorganic substance or organic acid metal salt is used to prevent adhesion between soft capsules, and it is recommended to use a lubricant such as solid fatty acid or fatty acid ester in combination. doing. However, this does not incorporate a lubricant into the coating solution but physically adsorbs it after coating. Also, Japanese Patent Application Laid-Open
No. 10746 uses shellac, a fatty acid, a fatty acid ester, or the like as a water-repellent substance in order to prevent adhesion to the throat and the esophagus when taking the medicine during coating.
However, these are intended to prevent adhesion between particles after coating or to prevent adhesion during ingestion, and are not intended to prevent binding between particles during a coating operation and improve workability.
【0010】[0010]
【発明が解決しようとする課題】本発明は、コーティン
グ中の粒子同士の結着を抑制し、かつ光沢のある被膜を
形成する、すなわち作業性の良い食品用艶出しコーティ
ング剤の提供を目的とする。SUMMARY OF THE INVENTION An object of the present invention is to provide a glossy coating agent for food which suppresses the binding of particles in a coating and forms a glossy film, that is, has good workability. I do.
【0011】[0011]
【課題を解決するための手段】本発明者らは被膜剤の溶
液に、常温で液体でかつ溶媒に溶解する脂質を特定の割
合で配合することで、コーティング中の粒子同士の結着
を抑制し、かつ光沢のある被膜を形成することができる
こと、すなわち作業性の良い食品用艶出しコーティング
ができることを見いだし、本発明を完成した。先にも述
べたように、本出願人は特開平4−79846号におい
てツェインを用いた被膜形成用素材として、ツェイン溶
液に脂肪酸を単独で、または脂肪酸と可塑剤を併用して
添加することによって、食品のコーティング剤としてい
る。しかしながら、本発明と特開平4−79846号で
は、目的および評価方法が異なることから、使用濃度範
囲・脂肪酸添加量・可塑剤単独での添加・可塑剤の種類
において異なっている。さらに、特開平4−79846
号にはなかった主たる被膜剤としてのセラックの使用に
おいても、同様の効果を見い出した。Means for Solving the Problems The present inventors suppress the binding between particles in a coating by blending a lipid which is liquid at room temperature and soluble in a solvent at a specific ratio with a solution of a coating agent. In addition, the present inventors have found that a glossy coating can be formed, that is, a glazing coating for food with good workability can be formed, and the present invention has been completed. As described above, the present applicant disclosed in Japanese Patent Application Laid-Open No. Hei 4-79846 that a fatty acid alone or a combination of a fatty acid and a plasticizer was added to a zein solution as a material for forming a film using zein. , As a food coating agent. However, in the present invention and Japanese Patent Application Laid-Open No. Hei 4-79846, the purpose and the evaluation method are different. Further, JP-A-4-79846
A similar effect was found with the use of shellac as the main coating agent not found in the above item.
【0012】被膜剤は、食品のコーティングに使用され
ている食品添加物であれば特に限定はないが、被膜の光
沢が良いことからツェインまたはセラックを用いるのが
本発明の目的を達する上で最も望ましい。ツェイン、セ
ラックは特に限定はないが、ツェインについては、アル
コールで抽出し、ほとんど無水のアセトン中で沈殿させ
て精製したものがより好ましい。[0012] The coating agent is not particularly limited as long as it is a food additive used for coating food, but zein or shellac is the most suitable for achieving the object of the present invention because of the good gloss of the coating. desirable. Zein and shellac are not particularly limited, but it is more preferable that zein be extracted with alcohol and precipitated in almost anhydrous acetone for purification.
【0013】またこれらの被膜剤を溶解する溶媒は、通
常、被膜剤の溶解性が高くかつ乾燥性の良い有機溶剤を
用いる。中でも安全性が高くかつ乾燥後の被膜の光沢が
良いエタノールまたはイソプロパノールが適している。
その濃度は、被膜剤として従来のツェイン製品を用いる
場合は60〜90v/v%、アルコール抽出し、ほとん
ど無水のアセトン中で沈殿させて精製したツェインを用
いる場合は60〜95v/v%、セラックを用いる場合
は100%が望ましく、これにより乾燥性が良く、被膜
の光沢の高いコーティングが可能となる。As a solvent for dissolving these coating agents, an organic solvent having high solubility of the coating agents and good drying properties is usually used. Among them, ethanol or isopropanol, which has high safety and good gloss of the film after drying, is suitable.
The concentration is 60-90 v / v% when using a conventional zein product as a coating agent, 60-95 v / v% when using zein purified by alcohol extraction and precipitation in almost anhydrous acetone, and shellac. When 100% is used, 100% is desirable, whereby good drying properties and high gloss coating of the film can be obtained.
【0014】被膜剤の溶解濃度は5〜20w/w%、好
ましくは10〜15w/w%とするのが望ましい。溶解
濃度が5w/w%未満であるとコーティング後の被膜の
光沢が悪くなり、また、20w/w%を越えるとコーテ
ィング中の粒子同士の結着抑制効果が低減する。It is desirable that the dissolution concentration of the coating agent is 5 to 20 w / w%, preferably 10 to 15 w / w%. If the dissolution concentration is less than 5 w / w%, the gloss of the coating after coating deteriorates, and if it exceeds 20 w / w%, the effect of suppressing the binding of particles in the coating decreases.
【0015】常温で液状でかつ溶媒に溶解する脂質は、
食用に適する液状脂肪酸またはポリグリセリン脂肪酸エ
ステルであることが望ましい。上記液状脂肪酸にはオレ
イン酸、ミリスチン酸、ラウリン酸、食用植物油脂起源
の混合脂肪酸が挙げられ、食用植物油脂起源の混合脂肪
酸には、例えば大豆脂肪酸や米糠脂肪酸が挙げられる。The lipid which is liquid at normal temperature and soluble in a solvent is
Desirably, it is an edible liquid fatty acid or polyglycerin fatty acid ester. The liquid fatty acids include oleic acid, myristic acid, lauric acid, and mixed fatty acids derived from edible vegetable oils and fats, and the mixed fatty acids derived from edible vegetable oils and fats include, for example, soybean fatty acids and rice bran fatty acids.
【0016】これら脂質の添加濃度は、溶媒に溶解した
被膜剤の重量に対して、5〜20%、ツェインの場合は
好ましくは10〜15%、セラックの場合は10〜20
%とするのが望ましい。添加濃度が5%未満であるとコ
ーティング中の粒子同士の結着抑制効果が低減し、20
%を越えるとコーティング後の被膜の光沢が悪くなる。The addition concentration of these lipids is 5 to 20% based on the weight of the coating agent dissolved in the solvent, preferably 10 to 15% for zein, and 10 to 20% for shellac.
% Is desirable. If the addition concentration is less than 5%, the effect of suppressing the binding of particles in the coating is reduced,
%, The gloss of the film after coating deteriorates.
【0017】以上の通り、本発明は、被膜剤ツェインま
たは/およびセラックのエタノールまたは/およびイソ
プロパノール溶媒10〜15w/w%濃度の溶液に、常
温で液体でかつ溶媒に溶解する脂質を、被膜剤固形分重
量に対して被膜剤がツェインの場合は10〜15w/w
%、セラックの場合は10〜20w/w%濃度で溶解し
たものであることを特徴とする食品用艶出しコーティン
グ剤である。被処理物は食品であれば特に限定はない
が、例えば球状、タブレット状、粒状の菓子類(チョコ
レート等)が挙げられる。As described above, the present invention relates to a method for coating a lipid that is liquid at room temperature and soluble in a solvent with a solution of a coating agent zein or / and shellac in an ethanol or / and isopropanol solvent having a concentration of 10 to 15 w / w%. 10 to 15 w / w when the coating agent is zein with respect to the solid content weight
%, And in the case of shellac, it is dissolved at a concentration of 10 to 20 w / w%, which is a glazing coating agent for food. The object to be treated is not particularly limited as long as it is a food, and examples thereof include spherical, tablet, and granular confectionery (chocolate and the like).
【0018】[0018]
【実施例】以下に実施例を記載して本発明をより具体的
に説明するが、本発明の範囲を限定するものではない。EXAMPLES The present invention will be described in more detail with reference to the following Examples, which do not limit the scope of the present invention.
【0019】実施例1 シロップで下地コーティングしたチョコボールに、以下
の各種コーティング剤を添加(固形物として対チョコボ
ール重量で0.15%)し、混ぜながらドライヤーで室
温送風して乾燥途中のチョコボール同士の結着、および
乾燥後の被膜の光沢を観察した。結果は表1〜7に示し
た通りである。なお、ツェインは昭和産業(株)製、セ
ラックは日本シェラック工業(株)製ラックグレーズ2
5E、大豆脂肪酸は昭和産業(株)製、オレイン酸は和
光純薬(株)製1級試薬、中鎖脂肪酸は(株)花王製コ
コナードMT、グリセリンは和光純薬(株)製特級試
薬、グリセリン脂肪酸エステルは(株)光洋商会製マイ
バセット9−08、ポリグリセリン脂肪酸エステルは阪
本薬品(株)製SYグリス夕ーML−500、蒸留酢酸
モノグリセライトは(株)光洋商会製マイバセット9−
45をそれぞれ使用した。Example 1 The following various coating agents were added to a chocolate ball coated with a syrup (0.15% by weight of the chocolate ball as a solid), and the chocolate being dried while being blown at room temperature with a drier while mixing. The binding of the balls and the gloss of the coating after drying were observed. The results are as shown in Tables 1 to 7. Tzein was manufactured by Showa Sangyo Co., Ltd., and shellac was manufactured by Nippon Shellac Co., Ltd.
5E, soybean fatty acids are manufactured by Showa Sangyo Co., Ltd., oleic acid is a first-class reagent manufactured by Wako Pure Chemical Industries, Ltd. Medium-chain fatty acids are coconado MT manufactured by Kao Corporation, and glycerin is a special-grade reagent manufactured by Wako Pure Chemical Industries, Ltd. The glycerin fatty acid ester is Myvaset 9-08 manufactured by Koyo Shokai Co., Ltd., the polyglycerin fatty acid ester is SY Grease Even-ML-500 manufactured by Sakamoto Yakuhin Co., Ltd., and the distilled monoglycerite is Myvaset 9 manufactured by Koyo Shokai Co., Ltd. −
45 were used respectively.
【0020】[0020]
【表1】 [Table 1]
【0021】[0021]
【表2】 [Table 2]
【0022】[0022]
【表3】 [Table 3]
【0023】[0023]
【表4】 [Table 4]
【0024】[0024]
【表5】 [Table 5]
【0025】[0025]
【表6】 [Table 6]
【0026】[0026]
【表7】 [Table 7]
【0027】各表から明らかなように、表1では、被膜
の光沢および作業中の結着抑制ともに◎あるいは〇であ
る試験区1〜3において、目的とするコーティングが可
能である。表2では、被膜の光沢および作業中の結着抑
制ともに◎あるいは〇である試験区2〜5において、目
的とするコーティングが可能である。表3では、被膜の
光沢および作業中の結着抑制ともに◎あるいは〇である
試験区2〜5において、目的とするコーティングが可能
である。表4では、表5との比較で明らかなように、被
膜の光沢および作業中の結着抑制ともに◎あるいは〇で
ある試験区2〜5において、目的とするコーティングが
可能である。表6では、被膜の光沢および作業中の結着
抑制ともに◎あるいは〇である試験区1〜4において、
目的とするコーティングが可能である。表7では、被膜
の光沢および作業中の結着抑制ともに◎あるいは〇であ
る試験区1〜3において、目的とするコーティングが可
能である。As is clear from the respective tables, in Table 1, the target coating is possible in Test Groups 1 to 3 in which both the gloss of the coating and the suppression of binding during the operation are ◎ or Δ. In Table 2, the target coating is possible in Test Groups 2 to 5 in which both the gloss of the coating film and the suppression of binding during work are ◎ or Δ. In Table 3, the target coating is possible in Test Groups 2 to 5 where both the gloss of the coating and the suppression of binding during the operation are 作業 or Δ. In Table 4, as apparent from the comparison with Table 5, the target coating is possible in Test Groups 2 to 5 where both the gloss of the coating and the suppression of binding during work are ◎ or Δ. In Table 6, in Test Groups 1 to 4 where both the gloss of the coating and the suppression of binding during work are ◎ or Δ,
The desired coating is possible. In Table 7, the target coating is possible in Test Groups 1 to 3 where both the gloss of the coating and the suppression of binding during the operation are 作業 or Δ.
【0028】[0028]
【発明の効果】コーティング中の粒子同士の結着を抑制
し、かつ光沢のある被膜を形成する、すなわち作業性の
良い食品用艶出しコーティング剤を提供することができ
る。According to the present invention, it is possible to provide a glossy coating agent for food which suppresses the binding of particles in the coating and forms a glossy film, that is, has good workability.
Claims (8)
プロパノール溶媒5〜20w/w%濃度の溶液に、常温
で液体でかつ溶媒に溶解する脂質を、被膜剤固形分重量
に対して5〜20w/w%濃度で溶解したものであるこ
とを特徴とする食品用艶出しコーティング剤。1. A lipid which is liquid at room temperature and is soluble in a solvent is added to a 5-20 w / w% solution of ethanol or / and isopropanol in a solvent of a coating agent in an amount of 5-20 w / w with respect to the solid content of the coating agent. A glazing coating agent for food, which is dissolved at a concentration of 0.1%.
のエタノールまたは/およびイソプロパノール溶媒10
〜15w/w%濃度の溶液に、常温で液体でかつ溶媒に
溶解する脂質を、被膜剤固形分重量に対して被膜剤がツ
ェインの場合は10〜15w/w%、セラックの場合は
10〜20w/w%濃度で溶解したものである請求項1
の食品用艶出しコーティング剤。2. An ethanol or / and / or isopropanol solvent 10 for the coating agent zein or / and shellac.
In a solution having a concentration of 1515 w / w%, a lipid which is liquid at room temperature and soluble in a solvent is added to the solution. 2. A solution dissolved at a concentration of 20% w / w.
Polishing agent for food.
が、液状脂肪酸または/およびポリグリセリン脂肪酸エ
ステルである請求項1または2の食品用艶出しコーティ
ング剤。3. The glazing coating agent for food according to claim 1, wherein the lipid which is liquid at room temperature and soluble in a solvent is a liquid fatty acid and / or a polyglycerol fatty acid ester.
酸、ラウリン酸および食用植物油脂起源の混合脂肪酸か
らなる群から選ばれた少なくとも1つである請求項3の
食品用艶出しコーティング剤。4. The glazing coating agent for food according to claim 3, wherein the liquid fatty acid is at least one selected from the group consisting of oleic acid, myristic acid, lauric acid and mixed fatty acids derived from edible vegetable oils and fats.
脂肪酸または/および米糠脂肪酸である請求項4の食品
用艶出しコーティング剤。5. The glazing coating agent for food according to claim 4, wherein the mixed fatty acid derived from edible vegetable oils and fats is a soybean fatty acid and / or a rice bran fatty acid.
んど無水のアセトン中で沈殿させて精製したツェインで
ある請求項1ないし5のいずれかの食品用艶出しコーテ
ィング剤。6. The glazing coating agent for food according to claim 1, wherein the zein is a zein that has been extracted with alcohol and purified by precipitation in almost anhydrous acetone.
いずれかの食品用艶出しコーティング剤。7. The glazing coating agent for food according to claim 1, wherein the food is confectionery.
のチョコレートである請求項7の食品用艶出しコーティ
ング剤。8. The glazing coating agent for food according to claim 7, wherein the confectionery is spherical, tablet-like or granular chocolate.
Priority Applications (4)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP8282977A JPH10108630A (en) | 1996-10-04 | 1996-10-04 | Lustering coating agent for food having good workability at the time of coating |
EP97942238A EP0988801A4 (en) | 1996-10-04 | 1997-10-03 | G0azing agent for food excellent in workability in coating |
PCT/JP1997/003545 WO1998014076A1 (en) | 1996-10-04 | 1997-10-03 | G0azing agent for food excellent in workability in coating |
CA002268064A CA2268064A1 (en) | 1996-10-04 | 1997-10-03 | Glazing agent for food excellent in workability in coating |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP8282977A JPH10108630A (en) | 1996-10-04 | 1996-10-04 | Lustering coating agent for food having good workability at the time of coating |
Publications (1)
Publication Number | Publication Date |
---|---|
JPH10108630A true JPH10108630A (en) | 1998-04-28 |
Family
ID=17659601
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP8282977A Withdrawn JPH10108630A (en) | 1996-10-04 | 1996-10-04 | Lustering coating agent for food having good workability at the time of coating |
Country Status (4)
Country | Link |
---|---|
EP (1) | EP0988801A4 (en) |
JP (1) | JPH10108630A (en) |
CA (1) | CA2268064A1 (en) |
WO (1) | WO1998014076A1 (en) |
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2002161050A (en) * | 2000-11-24 | 2002-06-04 | Kakunai Juyotai Kenkyusho:Kk | New pharmaceutical composition for ameliorating quality of life, method for producing new food and use thereof |
JP2005270024A (en) * | 2004-03-25 | 2005-10-06 | Nagatanien:Kk | Method for binding minute pieces of laver and laver flake obtained by the same |
JP2009291142A (en) * | 2008-06-06 | 2009-12-17 | Tokyo Food Co Ltd | Grain chocolate and bakery |
JP2012040023A (en) * | 2006-03-24 | 2012-03-01 | Mantrose-Haeuser Co Inc | Anti-scuff coating for chocolate |
JP2012510823A (en) * | 2008-12-08 | 2012-05-17 | マントローズ−ハウザー カンパニー インコーポレイテッド | Coating for icing or glazed frozen food products |
Families Citing this family (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US20030152677A1 (en) * | 2002-01-15 | 2003-08-14 | Mars, Incorporated | Solid fat based materials as flow agents |
RU2561217C2 (en) * | 2014-01-15 | 2015-08-27 | Ольга Львовна Титова | Food glaze and composition for its production |
US11041094B2 (en) * | 2015-01-15 | 2021-06-22 | Mantrose-Haeuser Co., Inc. | Solvent-free shellac coating composition |
Family Cites Families (13)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US2791509A (en) * | 1954-06-24 | 1957-05-07 | Horace B Cosler | Method of producing zein-coated confectionery |
US3115441A (en) * | 1962-06-06 | 1963-12-24 | Victor M Hermelin | Timed release pharmaceutical preparations and method of making the same |
JPS5889140A (en) * | 1981-11-24 | 1983-05-27 | Koutou Kk | Coating agent composition for vegetable and fruit |
JPS58152448A (en) * | 1982-03-09 | 1983-09-10 | Meiji Seika Kaisha Ltd | Preparation of chocolate containing core |
JPS59220175A (en) * | 1983-05-28 | 1984-12-11 | Furointo Sangyo Kk | Coating of health food |
EP0188553A1 (en) * | 1984-07-09 | 1986-07-30 | Wisconsin Alumni Research Foundation | Edible pre-formed film barrier materials |
WO1991006227A1 (en) * | 1989-11-06 | 1991-05-16 | Opta Food Ingredients, Inc. | Protein-based edible coatings |
JPH03207775A (en) * | 1990-01-11 | 1991-09-11 | Showa Sangyo Co Ltd | Raw material for forming coating film and product containing same raw material |
FR2660317B1 (en) * | 1990-03-27 | 1994-01-14 | Seppic | FILM-FORMING PRODUCT FOR COATING SOLID FORMS; ITS MANUFACTURING PROCESS AND PRODUCTS COATED WITH THIS PRODUCT. |
US5202137A (en) * | 1990-06-29 | 1993-04-13 | Berwind Pharmaceutical Services, Inc. | Method of inhibiting fat and oil migration from an oily substrate of a food product into a coating layer of a food product |
JP2983041B2 (en) * | 1990-07-24 | 1999-11-29 | 昭和産業株式会社 | Coating material |
IL104093A (en) * | 1991-12-31 | 1999-06-20 | Abbott Lab | Prolamine coatings for taste-masking orally administrable medicaments |
JPH08311405A (en) * | 1995-05-17 | 1996-11-26 | Gifu Seratsuku Seizosho:Kk | Shellac coating material |
-
1996
- 1996-10-04 JP JP8282977A patent/JPH10108630A/en not_active Withdrawn
-
1997
- 1997-10-03 EP EP97942238A patent/EP0988801A4/en not_active Withdrawn
- 1997-10-03 WO PCT/JP1997/003545 patent/WO1998014076A1/en not_active Application Discontinuation
- 1997-10-03 CA CA002268064A patent/CA2268064A1/en not_active Abandoned
Cited By (10)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2002161050A (en) * | 2000-11-24 | 2002-06-04 | Kakunai Juyotai Kenkyusho:Kk | New pharmaceutical composition for ameliorating quality of life, method for producing new food and use thereof |
JP4592041B2 (en) * | 2000-11-24 | 2010-12-01 | 株式会社Nrlファーマ | New food production methods and applications that improve quality of life |
JP2005270024A (en) * | 2004-03-25 | 2005-10-06 | Nagatanien:Kk | Method for binding minute pieces of laver and laver flake obtained by the same |
JP4541738B2 (en) * | 2004-03-25 | 2010-09-08 | 株式会社永谷園 | Nori flake adhesion method and laver flakes obtained thereby |
JP2012040023A (en) * | 2006-03-24 | 2012-03-01 | Mantrose-Haeuser Co Inc | Anti-scuff coating for chocolate |
JP2009291142A (en) * | 2008-06-06 | 2009-12-17 | Tokyo Food Co Ltd | Grain chocolate and bakery |
JP2012510823A (en) * | 2008-12-08 | 2012-05-17 | マントローズ−ハウザー カンパニー インコーポレイテッド | Coating for icing or glazed frozen food products |
US9861107B2 (en) | 2008-12-08 | 2018-01-09 | Mantrose-Haeuser Co., Inc. | Coating for iced or glazed frozen food products |
US10779547B2 (en) | 2008-12-08 | 2020-09-22 | Mantrose-Haeuser Co., Inc. | Coating for iced or glazed frozen food products |
US11570995B2 (en) | 2008-12-08 | 2023-02-07 | Mantrose-Haeuser Co., Inc. | Coating for iced or glazed frozen food products |
Also Published As
Publication number | Publication date |
---|---|
EP0988801A4 (en) | 2000-04-19 |
WO1998014076A1 (en) | 1998-04-09 |
CA2268064A1 (en) | 1998-04-09 |
EP0988801A1 (en) | 2000-03-29 |
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Legal Events
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A761 | Written withdrawal of application |
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